BALOGU, T. V.; ONYEAGBA, A. R. Polyphenol and Microbial Profile of On-farm Cocoa Beans Fermented with Selected Microbial Consortia. Applied Food Biotechnology, [S. l.], v. 4, n. 4, p. 229–240, 2017. DOI: 10.22037/afb.v4i4.16845. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/16845. Acesso em: 30 apr. 2024.